A friend and I get together to bake for holidays and we do double batches to share with each other. She told me she learned the best cake baking tip from me and I didn't know that it was so unique. When you grease the baking pans many recipes tell you to flour them. I didn't like the floury taste in a double decker cake and started using confectioners sugar instead of the flour. Same results, no weird taste, and the bottom texture of the cake seems better to me. Try it out and see if you think it makes a difference!I use it for almost everything sweet that's baked that way. Anyone else do this? (We always have a sugar shaker full of confectioner's for french toast and topping off brownies, it keeps things pretty tidy).
Cake baking
Posted - Mar 29 2005 : 1:03:33 PM
